« on: August 31, 2011, 03:07:27 PM »
No brewing here...again. Sigh. Going on 2 months, my longest stretch without brewing since I started. Life has gotten complicated recently.
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I'm barely a fan of chocolate and mint (hey, why destroy good chocolate), but I'm definitely a fan of beer flavored beer.
...and bourbon flavored beer, and vanilla flavored beer, ........
When and how did witbier come to be fruit punch?
Not trying to make it a fruit punch, just trying to bring out the citrus a little more.
all the enzymes wouldn't be denatured but a lot would... it would need to be a longer rest OR you could throw in another couple of hand fulls of 6 row - tons of enzymes!
I thought I read on one of the brewing law blogs that homebrewing has never been litigated. Does that mean that no one has ever been fined/arrested for violation of homebrewing laws?
If I'm using carboys then I pitch at 45 and ferment at 50 for 4 weeks - thats it, done. I find that the beer is ready to drink at this point and will either fine or filter out the yeast. I have done very well with this technique and generally don't mess with the "raise temp" and then slowly "lower temp to lager" stuff... I'm to lazy
Pawtucket - I read on the Wyeast website that it could be used for a biere de garde. I always thought of that a Belgian thing. Interesting.
Man, you and your internet acronyms. What is this? I am not a liar?